Via Napoli Grand Opening Day Report, Photos and Video

Disney unveils “Via Napoli”, EPCOT’S Newest Restaurant

Today Disney held a special press event for the unveiling of EPCOT’S much anticipated new Restaurant, “Via Napoli”, which in Italian means “The way of Naples”. This new eatery is located in Italy’s Pavilion, right in back of the Tutto Italia restaurant. The press got a firsthand look at the new Architecture, menus and of course, a chance to sample some of the fine cuisine offered!

Via Napoli Pizzeria

A short presentation was headed by Dan Cockerell,  Vice President of EPCOT, telling the media how Disney and the Patina Group, who have been together ten years, have worked together to bring this new Pizzeria and Piazza to EPCOT in a record year since inception. CEO of the Patina Group, Nick Valenti, also welcomed the media and stood by as Mickey and Minnie who arrived by horse-drawn carriage, cut the ribbon and officially opened the new Restaurant.

After the short ceremony, the media had a chance to sample some of the offerings on the menu and to interview key personnel involved with the restaurant. I had the chance to interview Nick Valenti and Fred Wolf from the Patina group. I asked how the concept for a pizzeria began. Nick replied…” The Patina Group always had a passion for authentic Neopolitan pizza. About ten years ago, a trip to Naples was made to research how it is made”  “We found that the key ingredient was the water used” He continues…” We took a sample back to the states and found two wells in the U.S. that are virtually identically in composition to Naples” Fred Wolf added…”For the authentic taste, the water is brought here daily, we use only Marsalli Flour from Italy, and Caputo Brand Mozzarella. This ensures that the pizza has the real taste of Italy”

I spoke to head Chef Charlie Rossari, who has been with Patina for 16 years. He worked a short stint at Tutto Italia before being named Executive Chef here at Napoli. Charlie stated…”We have 10 different pizza offerings, a classic Neopolitan pie (Margherita), Calamari pie Piccante and others, all made in the authentic Italian manner. Charlie helped design the menu and he stated he uses a few family favorite recipes.

One of the most striking features of the restaurant is the architecture inside and out, and the centerpiece of the open dining area are the three wood burning ovens, each named after three of Italy’s famous volcano’s…Etna, Stromboli and Vesuvio. Each oven has a stone “Mask” representing each volcano. I asked Nick Valenti about how the idea of the ovens came about. He stated…”The Patina Groups version of Imagineers called “Art and Style” got the idea from a park north of Rome in the town of Volumoso, called the “Park of the Monsters”.  “In the Park, there are Masks five times bigger that children can walk through the mouths”. The ovens are wood-burning using white oak and have gas burners to keep the stones evenly heated.

Like every Disney experience, there is a back story to the Restaurant. Dan Cockerell told me that the Family that runs the Tutto Italia, their son went to Napoli and discovered the fantastic Pizza there, when he returned home, he told his parents he want to open a pizzeria. The family converted the stables behind the house into the pizzeria. In fact, the main dining room is where the horses were kept. Dan also explained that the reason the guests can see kitchen up front and witness the goings-on is that the Imagineers wanted a show kitchen; a feast for the eyes as well as the stomach.

The architect that was instrumental in the restaurants design is Stefano Nardini from Florence Italy. The idea was to bring authentic Italian architecture from several styles, from Florence, Tuscany and others and create an overlapping of the styles, so guests could have the feeling of being in southern Italy.

So after a bit of background on the eatery, how was the food? Well I can tell you one thing; I have been brought up on Authentic Italian pastas, pizzas, meats and gravies since a child. My Grandparents owned a Pizzeria since the 1920’s till the 1960’s. My grandmother used her own recipes from Italy, and everything was authentic, in taste and preparation.  The pizza and the gravy here at Via Napoli are as close to my grandmothers as I can remember! The flavors blend together perfectly, nothing overpowers anything else, and the pizza crust is crispy on the outside and has a nice, soft texture inside. Head Chef Charlie is spot on with the authentic taste! And the crust is not too thick, nor thin, just perfect. I also sampled a Fritto Misto, vegetables and cheese with a light golden brown breading, it was light, flavorful and best of all, not greasy. Arancini, which are fried saffron risotto balls mixed with mozzarella and meat ragu were equally tasty. Also served were some decadent desserts, like Tiramisu and Gelati E. Sorbetto a chocolate, lemon, vanilla and pistachio sorbet. All were excellent.

After this “First Taste”, I believe that this restaurant will be a huge hit. The architecture and of course the food, will keep the waiting lines long. This is about the closest you can come to real Italian food and atmosphere short of a trip to Italy itself. The wait staff is of course, native Italians, like all the countries pavilions, to insure an authentic experience for the guests. The dining area is large, and has a nice open feel. There is an outdoor eating area also. At this time, the eatery is in “Soft Opening” mode, walk-ins only. Reservations will be taken at a later date. For further information, always call WDW-DINE, 1-407-939-3463 for addition information.

Event Ready to Start

Mickey and Minne Arriving in Style

Dan Cockerell talking with reporters about Via Napoli

Ribbon Cutting

Grand Opening Today Aug 5th 2010 Sign

Via Napoli Pizzeria

Benvenuto/Welcome

Dining Room

The 3 wood burning ovens - Stromboli, Vesuvio, Etna

Pizza being prepared

Not so Hidden Mickey

Acqua Fresca coolers - strawberry, limonata, blood orange

Arancini -fried risotto balls filled with mozzarella and meat ragu

Tiramisu Anyone?

Family Style Dining

Details in the Table

Chefs busy preparing food

Lobby

Outdoor Seating

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